(一)主持的科研项目 [1]主持国家自然科学基金联合基金项目“颗粒损伤、分子降解及分子重缔合对小麦淀粉湿热改性的影响及机理研究(U1404331)”(2015-2017)。 [2]主持公益性行业(农业)科研专项经费项目“传统粮食加工制品产业化关键技术装备研究与示范(201303070)”子课题:馒头冷冻面团技术研究(2013-2017)。 [3]主持河南省科技攻关项目“活性酵母发酵空心挂面品质提升技术研究”(2021-2022)。 [4]主持河南省教育厅科学技术重点研究项目“小麦麸皮预处理新技术”(2013-2015)。 [5]参与国家自然科学基金重点项目“小麦加工过程流变学性质变化的分子基础(U1604235)”(2017-2019),排名第三。 [6]主持鲁花集团挂面研发项目(2019.11-2020.6)。 [7]中原学者工作站“营养健康面条制品加工关键技术及新产品研发(2022)”,山东鲁花(延津)面粉食品有限公司,负责人。 [8]负责统一集团鲜湿面研发项目(2016-2017)。 [9]负责平顶山金晶股份有限公司大豆多糖应用研发项目(2017-2018)。 [10]负责天津艾盟臭氧处理面粉品质评价项目(2017-2018)。 [11]主持康师傅集团委托项目“方便面营养与风味品质提升关键技术研究”(2024-2025)。 [12]主持河南省自然科学基金项目“面筋发展对高水化面团热致凝胶结构和淀粉消化性的影响机制研究”(2024-2025)。 (二)代表著作与论文 英文期刊: [1] Wang, J., Liu, *C., Zheng, *X. Regulation of amylose content and amylopectin chain length distribution in gel digestion of different concentrations: microstructure-based analysis. Food Hydrocolloids, 2025, 166: 111354. (SCI收录) [2] Yang, HR, Shang, JY, Liu, C*, Wang, JS,, Li, XD, Ma, XM, Hong, J, Liu, M,, Wang, T, Sun, BH, et al. Effect of noodle specifications on the quality characteristics of fermented hollow noodles. Journal of Cereal Science, 2025, 121: 104067. (SCI收录) [3] Wang, J., Liu,* C., Wang, Z., Che, R., Zhao, G., Hong J., Liu, M., Sun, B., Guan, E., Zheng, X. Impact of rehydration on multi-scale structural transformations and starch digestibility of dried noodles. International Journal of Biological Macromolecules, 2025, 287: 138438. [4] Li, LM , Wang, QF, Che, RB,, Zheng, XL*, Liu, C.* Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment. Food Chemistry, 2025, 4483:144318. (SCI收录) [5] Wang, J., Liu*, C., Yang, H., Li, X., Hong, J., Liu, M., et al. Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles. Food & Function, 2024, https://doi.org/10.1039/D3FO04289H.(SCI收录) [6] Hu, Z., Guo, W., Liu*, C., et al. Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles. LWT - Food Science and Technology, 2024, 200: 116214.(SCI收录) [7] Wang, J., Liu*, C., Wang, X., Wang, J., Hong, J., Liu, M., et al. Regulating the quality and starch digestibility of buckwheat-dried noodles through steam treatment. LWT-Food Science and Technology, 2024, 195(2): 115826.(SCI收录) [8]Li, LM, Wang, QF, Ren, ZZ, Liu, C*, Zheng, XL*. Comparative study on the quality characteristics of wheat-based broken rice noodles from different rice varietie. International Journal of Food Science and Technology, 2024, 59: 5440-5449. (SCI收录) [9]Zheng, X., Wang, Q., Li, L.*, Liu, C.*, Ma, X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chemistry, 2024, 248:140221. (综述)(SCI收录) [10] Wang, J., Liu,* C., Zheng, X., Hong, J., Sun, B., & Liu, M. The structural integrity of endosperm/cotyledon cells and cell modi?cation a?ect starch digestion properties. Food & Function, 2023, 14: 6784. (综述)(SCI收录) [11] Shang, J.Y., Zhao, B., Li, L.M., Liu, M., Hong, J., Fan, X.Q., Wu, T.F., Liu*, C., & Zheng**, X.L. Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms. Food Chemistry, 2023, 405: 134896.(SCI收录) [12] Zhou, H., Liu*, C., Shang, J., & Zheng, X. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility. International Journal of Biological Macromolecules, 2023, 243:125076.(SCI收录) [13] Wang, J., Liu,* C., Zheng, X., Hong, J., Sun, B., & Liu, M. High and ultra-high temperature drying of fermented dried noodles: effect on noodle quality and starch properties [J]. International Journal of Food Science & Technology, 2023, 58(10): 5319-5331.(SCI收录) [14] Liu*, C., Song, M.K., Hong, J., Li, L.M., Zheng**, X.L., Bian, K., Guan, E.Q. Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process. Food Chemistry, 2021, 342:128365. (SCI收录) [15] Li, M.F., Liu*, C., Zheng**, X.L., Hong, J., Bian, K., Li, L.M. Interaction between A-type/B-type starch granules and gluten in dough during mixing. Food Chemistry, 2021,358:129870. (SCI收录) [16] Li, M.F., Yue, Q.H., Liu*, C., Zheng**, X.L., Hong, J., Wang, N.N., Bian, K. Interaction between gliadin/glutenin and starch granules in dough during mixing. LWT-Food Science and Technology, 2021, 148:111624. (SCI收录) [17] Li, M.F., Liu*, C., Hong, J., Zheng**, X.L., Lu, Y.J., Bian, K. Influence of wheat starch on rheological, structural and physic-chemical properties gluten-starch dough during mixing. International Journal of Food Science and Technology, 2021:15481. (SCI收录) [18] Xiong, X.Q., Liu*, C., Zheng, X.L. Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation. FOODS, 2021, 10(10):10102408. (SCI收录) [19] Xiong, X.Q., Liu*, C., Song, M.K., Zheng**, X.L. Effect of characteristics of different wheat flours on the quality of fermented hollow noodles. Food Science & Nutrition, 2021, 9(9): 4927-4937. (SCI收录) [20] Xiong, X.Q., Wang, J.J., Liu*, C., Zheng**, X.L., Bian, K., Guan, E.Q. Quality changes in fresh noodles prepared by different heat treatments during storage. Journal of Food Processing and Preservation, 2021, 45(9):15506. (SCI收录) [21] Liu*, C., Zhang, Y.Y., Li, H., Li, L.M., Zheng*, X.L. Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran. Journal of Food science and Technology, 2020, 57(10): 3893-3902. (SCI收录) [22] Li, M.F., Yue, Q.H., Liu, C. *, Zheng*, X.L., Hong, J., Li, L.M., Bian, K. Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch. Journal of Cereal Science, 2020, 93:102973. (SCI收录) [23] Li, M.F., Yue, Q.H., Liu, C. *, Zheng*, X.L., Hong, J., Li, L.M., Bian, K. Comparative Study of Rheology and Steamed Bread Quality of Wheat Dough and Gluten Starch Doughs. Journal of Food Processing and Preservation, 2020:15160. (SCI收录) [24] Yanyan Zhang ,Chong Liu* ,Jing Hong ,Limin Li ,Xueling Zheng* ,Ke Bian ,Erqi Guan.Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles. International Journal of Food Science and Technology, 2020, 55(7): 2783-2793. (SCI收录) [25] Mengkun Song, Chong Liu*, Jing Hong, Limin Li, Xueling Zheng??, Ke Bian, Erqi Guan. Effects of repeated sheeting on rheology and glutenin properties of noodle dough. Journal of Cereal Science, 2019,90,102826.(SCI收录) [26] Chong Liu, Xiaoxiao Jiang, Junjun Wang, Limin Li, Ke Bian, Erqi Guan, Xueling Zheng*. Effect of heat-moisture treatment of germinated wheat on the quality of Chinese white salted noodles. Cereal Chemistry, 2019, 96(1): 115-128. (SCI收录) [27] Qinghua Yue, Chong Liu, Limin Li, Xueling Zheng*, Ke Bian. Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread. Journal of Food Processing and Preservation, 2019,43(1),e14115. (SCI收录) [28] Chong Liu, Jing Hong, Xueling Zheng*. Effect of heat-moisture treatment on morphological, structural and functional characteristics of ball-milled wheat starches.Starch/St?rke,2017,69(5-6):-(SCI收录) [29] Liu Chong, Zhang Ruiting, Liu Benguo, Zheng Xueling*. Effect of steam explosion treatment on phenolic acid composition of wheat bran and its antioxidant capacity. 农 业 工 程 学 报, 2016, 32(6): 308-314. (EI收录) [30] Xueling Zheng, Ruiting Zhang, Chong Liu*.Extraction and antioxidant activity of phenolic compounds from wheat bran treated by steam explosion.Tropical Journal of Pharmaceutical Research, 2015; 14(10): 1857-1863. (SCI收录) [31] Chong Liu, Lin Liu, Limin Li, Chunming Hao, Xueling Zheng*, Ke Bian**, Jie Zhang, Xiaoxi Wang. Effects of different milling processes on whole wheat flour quality and performance in steamed bread making. LWT-Food Science and Technology, 2015,62:310-318.(SCI收录) [32] Chong Liu, Limin Li, Jing Hong, Xueling Zheng,* Ke Bian,* Yu Sun & Jie Zhang. Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality, International Journal of Food Science and Technology, 2014,49:253-260. (SCI收录) [33] Chong Liu, Zi Teng, Qi-Yu Lu, Ren-Yong Zhao, Xiao-Quan Yang,*, Chuan-He Tang, Jian-Meng Liao. Aggregation kinetics and ζ-potential of soy protein during fractionation,Food Research International, 2011, 44:1392-1400. (SCI收录) [34] Chong Liu, Xiao-Quan Yang,* Min-Gang Lin, Ren-Yong Zhao, Chuan-He Tang, Lin Luo & Li Liu. Complex coacervation of chitosan and soy globulins in aqueous solution: a electrophoretic mobility and light scattering study. International Journal of Food Science and Technology, 2011,46:1363-1369. (SCI收录) [35] Chong Liu,Xiao-Quan Yang ,Ijaz Ahmad,Chuan-He Tang,Lin Li,Jian-Hua Zhu &Jun-Ru Qi.Rheological properties of soybean β-conglycinin in aqueous dispersions: effects of concentration, ionic strength and thermal treatment. International Journal of Food Properties, 2011,14(2):264-279.(SCI收录) [36] Chong Liu, Zi Teng, Xiao-quan Yang, Chuan-He Tang, Yueming Jiang, Jia-ni Qu, Jun-Ru Qi and Jian-Huan Zhu. Characterization of Soybean Glycinin and β-Conglycinin Fractionated by Using of MgCl2 Instead of CaCl2. A Comparative Study. International Journal of Food Science and Technology,2010, 45, 155-162.(SCI收录) 中文期刊: [1]何瑾璇, 刘翀*, 郑学玲.发酵与非发酵挂面的品质差异及干燥特性分析.粮食与油脂, 2022. [2]何瑾璇, 刘翀*, 郑学玲.中高温干燥对发酵挂面品质的影响. 现代食品科技, 2022. [3]胡志远, 刘翀*, 郑学玲. 不同多糖对发酵空心挂面品质的影响.现代食品科技, 2022, 1-9. [4]王婷,刘翀*,郑学玲*. 发酵空心挂面的配方优化.食品工业科技,2022. [5]何瑾璇, 刘翀*. 干燥过程淀粉与蛋白质变化对挂面品质影响的研究进展. 粮食与油脂, 2021, 34(06):10-13. [6]刘健飞,郑学玲,刘翀*.不同水分含量对复合压延面片力学性质及面条品质的影响.食品工业科技,2021,42(17). [7]王俊俊,邵华为,郑学玲,刘翀*.巴氏灭菌对生鲜面条品质的影响,食品工业科技,2019. [8]张颜颜,郑学玲,李利民,刘翀*.热处理对不同水分活度生鲜面品质及货架期的影响. 食品工业科技,2019. [9]杜浩冉,郑学玲,韩小贤,张杰,李利民,刘翀*,卞科. 响应面法优化酵子冷冻面团馒头生产工艺研究. 中国粮油学报,2015,12 : 6-13.(EI收录) [10]杜浩冉,郑学玲,韩小贤,张 杰,李利民,刘翀*,卞 科. 冷冻条件和解冻方式对酵子冷冻面团馒头品质的影响,粮食与饲料工业,2015,5:14-18 [11]杜浩冉,郑学玲,韩小贤,张杰,李利民,刘翀*,卞科*. 响应面法优化混合发酵制作冷冻面团馒头的复合食品添加剂配方,食品科学,2015,12:36-43. [12]杜浩冉,郑学玲,韩小贤,张杰,李利民,刘翀* ,卞科*. 响应面分析法优化酵子冷冻面团馒头复合食品添加剂,食品工业科技,2015,19:260-266. [13]杜浩冉,郑学玲,韩小贤,张杰,李利民,刘翀*,卞科*. 酵子与酵母混合对冷冻面团馒头品质的影响研究,食品研究与开发,2014,12:8-12 [14]杜浩冉,郑学玲,刘翀*,卞 科. 预醒发酵子冷冻面团馒头发酵工艺的优化研究,粮食与油脂,2014,11:30-34. [15]刘琳,刘莉,刘翀*,郑学玲,李利民. 热处理高粱粉对高粱小麦混粉品质影响研究,粮食与油脂,2014,8:13-16. 著作: [1]《食用小麦麸皮(NY/T 3218-2018) 》,农业部行业标准,排名第四. [2]《小麦工业手册(第二卷)-小麦加工》, 2021年,中国轻工业出版社. 副主编,78.5万字. [3]《小麦工业手册(第三卷)-小麦淀粉》, 2021年,中国轻工业出版社. 副主编,64万字. [4]《谷物化学》, 2017年,科学出版社. 参编10万字. (三)申请/授权发明专利 [1]刘翀(1/12). 一种降低油炸方便面含油率的方法及由其生产的油炸方便面,2024,2024111626864(发明专利) [2]刘翀(1/13). 一种低含油率荞麦方便面的加工方法及由其生产的油炸方便面,2025,2025100522809 (发明专利) |